A chef de partie takes charge of specific items on the menu and, in addition, oversees a designated section within the kitchen. Moreover,In larger establishments with busier kitchens, they often delegate tasks to an assistant (demi) or even a team of assistants to efficiently manage the workload. A chef de partie is also known as a section/station chef or line cook.
And also working with a chef de rang at service, who works the front of house staff.
What Is A Chef De Partie? A Job Description, Main Duties And Responsibilities.
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- The 3 Levels Of A Chef de Partie
- Job Description, Duties And Responsibilities
- The Average Salary Of A CDP
- The Main Kitchen Positions
- Tips When Applying For A Position
- Frequently asked Questions
What Is A Chef De Partie? The Definition And Meaning
However, in most kitchens, the chef de partie will be running a section on his/her own. Chef de parties are often divided into an experience level with the levels being: Demi cdp, cdp and a senior cdp on the chef career path.
“CDPs will be working their way up from a commis chef.”
What is a chef de partie? There are three main levels:
Demi
The demi chef de partie is the assistant of the chef de partie, therefore, will mostly be learning the same duties and responsibilities as the chef de partie.
Chef de partie
The chef will be in charge of a particular section of the kitchen. Within some kitchens, the chef de partie will be rotated around the kitchen. Due to this the chef will learn and develop their skills in each section.
Senior
This is a chef who will have a great deal of experience. Also, they will have proved themselves as excellent/experienced cdp. Also, they will be well on their way to a sous chef position.
A cdp will be employed by an establishment that uses a commercial-grade kitchen, which will include a restaurant, hotel, or cruise ship.
What are the key qualities of a chef de partie?
Key qualities they will need to possess include the ability to delegate jobs. Directing junior members of staff in an authoritative manner.
Also, they need to use the experience they have gained whilst working within their speciality, therefore being able to successfully teach and mentor junior members of staff.
A Chef De Partie Job Description, Their Responsibilities And Duties.
The most common establishments where the chef will be employed will be a restaurant and hotels followed by cruise ships.
The position comes with a lot of responsibilities and duties.
The CDP will be running a specific section but will also be assisting the sous/head chef in creating new dishes.
Chefs who are successful in this position will quickly gain an in-depth familiarity with their section operations. And will be able to resolve any problems that may occur on the job.
What Are CDPs Responsible For?
They will be responsible for the preparation and cooking of the food. Also, another job will include the plating of dishes in the starter section.
Also, they will be keeping their section staff organised, and training any new demi-chefs. Furthermore, they will make sure all the food is cooked to the customer’s expectations to the best level of quality possible to keep the customers happy.
They will also be responsible for any other duties laid out within the chef de partie job description following the company’s policies.
Within the role, the chef will be overseeing a specific section of the kitchen. Sections include pastry, sauce, fish or vegetable section.
Furthermore, for this reason, they may be known as a section chef due to the variety of sections they can work on.
In the busier kitchens, you will usually get help from a demi-chef, commis chef or trainee chef.
What are the key responsibilities of a chef de partie?
Preparing, cooking and presenting dishes within your specific section;
Training and managing any chefs working under you;
Assisting the sous chef and head chef in the development of new dishes and menus;
Essentially following all health and safety procedures;
Being aware of profit margins and keeping waste to a minimum.
Be familiar with the company’s policies regarding the chef de partie responsibilities.
What Does A Chef De Partie Do?
Demi CDP
The demi chef de partie assists the chef de partie on their specific sections. This role is the next step up from a commis chef.
CDP
The chef de partie is in charge of a specific section within the kitchen, overseeing its operation and performance.
Senior CDP
In larger establishments, a senior often holds this role. This position requires extensive experience in managing all sections of the kitchen.
What Is The Average UK Salary?
As with most kitchen positions, salaries vary significantly depending on the establishment, location and the chef’s previous experience. Below is a breakdown of the average salaries for chef de partie roles within the UK:
Demi CDP £17000 – £21000 Average salary = £19000
CDP £19000 – £23000 Average salary = £20500
Senior CDP £19000 – £25000 Average salary = £21000
Kitchen Positions And Responsibilities
Within the kitchen brigade, a CDP is a chef responsible for working on various sections.This role ranks above a commis chef and below a sous chef.
Moreover, kitchen brigades can vary in size depending on the scale of the establishment, with larger workplaces often employing more specialised roles.
Also, a 5-star hotel in central London will have a much larger kitchen brigade than a gastropub in the Cotswolds.
After you have gained experience you also have the opportunity of becoming a personal or private chef.
Furthermore, the five-star hotels may have several restaurants serving food, this may be a fine dining restaurant, a bar/casual dining restaurant, a banqueting restaurant and a staff food restaurant.
These restaurants will each have their own kitchen team.
Whereas the smaller workplaces will have only one restaurant and a single kitchen team.
The Main Kitchen Positions A Chef de Partie Will Be Working On
Vegetable / Garnish Section
The vegetable/garnish section is the area responsible for preparing vegetables and garnishes for dishes.For example, this may involve tasks such as be the making mashed potato or washing spinach.
This section may have a chef de partie working on it, in the higher quality and larger kitchens although a strong commis chef or demi chef de partie may be working this section in the smaller brigades.
Larder / Cold Starters
The larder section is the section preparing the salads and cold starters. There may be some heating foods required. However, the sauce/ hot section serves hot starters such as soups.
A chef de partie will be working and running this section and may have a commis chef too.
Also in the smaller-sized kitchen brigades, the larder section may also be preparing and serving the desserts.
In this case, the larder section will need a strong, well-organised chef de partie.
Sauce / Meat
The sauce section focuses on preparing and cooking meats, stocks, soups, sauces and hot starters.Furthermore, depending on the restaurants size, this section may have multiple chefs working together to handle the workload.
The hot section is for chefs de parties with established cooking skills and a few years of good experience, this will be the hottest section of the kitchen to work on due to the cooking equipment.
Fish
The fish section will be the preparing and cooking of the fish, which may include fish starters and will have a CDP working the section.
While in the smaller kitchen brigades, the fish prep and cooking may be done in the sauce/meat section.
Grill
The grill section can sometimes function as part of the sauce section, typically led by a skilled chef de partie. Additionally, a grill section is mainly utilized in large restaurants with high customer turnover to manage the demand efficiently.
Pastry
The size of the pastry section can vary significantly depending on the size and quality of the kitchen. For instance, In smaller kitchens, the pastry work is typically handled by the chef de parties on larder. In contrast, larger kitchens often require a full pastry team to manage the workload effectively.
And as a result, this will include a head pastry chef and a number of chef de parties as needed.
Floater
The floater is a role that will be working due to busy times and will help out on whichever section needs jobs to be completed at that moment.
Tips For Applying For A Chef de Partie Position
There are various positions within a kitchen bigade, this will depend on the size and quality of the kitchen.
It is a good idea to know how a kitchen operates when applying for a chef de partie job.
Finally, in some kitchens, the CDPs rotate around the sections every few months or when the menu changes.
In others, they may find themselves on the larder section for a long period of time. Whatever path you have set for your career there will be a suitable kitchen for you to achieve your goals.
Frequently asked Questions
(Example insights into the chef de partie job role)
What is your experience working in professional kitchens?
I have 5 years working in professional kitchens, starting as a commis chef. I have worked on various sections. Gaining hands on experience in food preparation and hygiene standards.
Which section are you most comfortable working on as a chef de partie?
I’m most comfortable working on the grill section. I have in-depth knowledge of grilling techniques, timing and temperature control. Additionally, i have worked on all sections including pastry and sauce section.
How do you ensure your work station stays clean and tidy?
I follow a ‘clean as you go ‘ approach, wiping surfaces and cleaning utensils as I use them. I keep my workspace clean and organise my tools to stay efficient during my working time.
What steps do you take to prepare your station for service?
A check of all equipment is needed to make sure everything is working correctly.I review the days menu requirements. Then onto collecting the ingredients and completing the prep (mise en place) ready for service.
How do you handle receiving and storing kitchen supplies?
Supplies will be inspected on delivery for quality and freshness. Then I will store them in the appropriate area with proper labelling following the F.I.F.O system (first in first out).
What do you do if you notice a problem with a dish being prepared?
Any issue will be addressed immediately, either fixing the problem myself or notifying the head chef. My priority is to make sure all foods exit the kitchen meeting company standards.
Can you describe the basic safety and hygiene standards required in a kitchen?
To minimise contamination and ensure food safety, procedures include; Frequently washing hands, sanitising surfaces, separate cutting boards for raw and cooked foods and temperature controls of deliveries, cooking and holding foods.
Have you ever worked with specific kitchen equipment? How do you maintain it?
I have worked with kitchen equipment including, grills, mixers and ovens. I make sure the equipment is cleaned after use and in working order following maintenance schedules. For example; sharpening knives regularly.
How does a chef de partie communicate with other team members during service?
During busy periods I keep my communication clear and concise. In a busy service I call the orders, confirm the instructions and notify the team of any delays. This ensures a smooth operation.
What motivates you to pursue a career in the culinary industry?
Having a passion for cooking and experimenting with flavours. I feel comfortable in a fast paced and creative environment. And the satisfaction by delivering great dishes to guests is great.
